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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: Bowl on August 27, 2010, 05:52:04 PM

Title: Mold - Propagating From Rind?
Post by: Bowl on August 27, 2010, 05:52:04 PM

Hi,

    I've read in some recipes that you can make an inoculum from blending up the rind of a cheese? Does this work? And does it make a better cheese than using a mold powder?

Title: Re: Mold - Propagating From Rind?
Post by: Gina on August 27, 2010, 06:15:51 PM

In the beginning of learning to make cheese, it is far better to use known cultures and procedures. Then when/if something goes wrong, it will be much easier to narrow the possibilities of the problem.

Making good cheese requires experience, and the best way to get that IMO is to select a scant few cheeses, make them several times, being as consistent as possible, so the nuances of the process can be learned.

After you have a more solid base of experience, then you'll be able to better interpret the results of any experimenting you might want to do. :)